We believe in knowing the producers we work with. Our aim is for you to know the names of the people whose farms your coffee is grown on. In some cases this has been super easy – in other cases, not so easy! One of the most difficult places to get information on has been Ethiopia – but we’re seeing a change and it’s an exciting one for us to share with you!

In 2008, Ethiopia implemented a Commodity Exchange (ECX), through which agricultural products like coffee are traded (take a look at a post I did here back in the day) . There were lots of positives of this modernisation, but one of the downsides was that it became a lot more difficult to trace where the coffee we bought had come from.

There were some little opportunities to work around these issues and the Ana Sora Natural which we’ve shared with you for a few years now was exciting for us as we could get to know the producer – Israel Degfa – and begin to build a relationship. Now, reforms introduced last year have made this easier for more coffees, funnily enough reforms that Israel has been involved in at governmental level, as an advisor.

There’s quite a few different components to the reforms, but one key feature is allowing producers a window to arrange a sale before their coffee goes to the ECX. The ECX is still involved – it’s where the contract is signed – but there’s more traceability and more opportunities for buyers to connect with individual producers, as well as a streamlined process.

For speciality coffee roasters like us, this is great news! As the first harvest after the announcement has now reached us, you’ll be seeing a few new Ethiopian coffee names appearing on the website – although many of these are very small, so they may not be around long.

The first is from the family of Tadess Roba. In fact – it’s the first two of these coffees, as we have both a Washed and Natural from them! We found these two totally separately on the cupping table, but I think you can imagine my excitement when I realised one of our favourite Natural lots was from the same family as one of our favourite Washed lots!

Well, enough from me! They’re available on the website now so go ahead, enjoy and don’t forgot to let us know what you think!

I decided this year I wanted to stand for the SCA (Specialty Coffee Association) board. I wanted to join the board to represent the interests of the groups of people I work with – producers, baristas, and small coffee businesses.

Some decisions have been made in the past years that I don’t think have been in the best interests of members – missteps and mistakes that could have been avoided. I think we should have more voices on the board that are listening and close to the existing membership, and not allow a group of people who are currently on the board select people they think are closest to their beliefs and values.

The way that the nominations for the board work is anyone can apply, and then the nominating committee decide who goes forward to the voting slate. I don’t think this is a democratic way for an organisation to behave, and can breed a system that only selects the people who want the same things as the current committee. I think the board has become a narrow group of people who have similar goals and beliefs and this is unhealthy for a large organisation with a large amount of different members involved in it, all with very different needs.

As it works out I didn’t get accepted on to that voting slate.

I believe members should be able to select from whoever fits our desires and needs regardless of how large that makes the voting options.

I feel my experience as being the past UK chapter Chair taking over at a very difficult time, and the amount of time I have given the organisation as a volunteer should of at least allow me to be considered for the vote, along with my experience. Let the members decide.

I work not just within the UK, but my partnerships in Drop Coffee in Sweden and in 3FE in Ireland give me perspectives on different markets. I also have an involvement in other markets, including New Zealand following the merger of my company with Ozone there and my travel to producing countries and links with coffee producers gives me a perspective of members thats wide and broad. Sweden, UK and New Zealand, all without a voice at board level.

I have vast experience of running meetings as a chair and participant (outside and inside of coffee), I had the time and desire to dedicate to the many unpaid hours of a board member, and felt that I could have really give something to the organisation and help repair some of the recent damage thats been done, and be a voice of the entire membership.

I’ll keep my free time and energy for another project. But when I give out about the actions of the SCA in the future, please don’t throw at me that then you should stand, the gatekeepers wouldn’t let me in.

Many people have a favourite time of year – perhaps it’s the beautiful oranges and reds of crunchy leaves in autumn, or seeing the first bluebells of spring, but for me 1 of the most magical times of year is right about now -> shipping container season! No I don’t head down to Felixstowe and watch big ships unloading (although I am partial to an episode of Mighty Ships if I see it’s on the TV!) I’m talking about when my containers of fresh crop coffees really start to roll in right about now : D

As you might have seen on social media recently we’ve had a bit of an influx of coffees from Nicaragua, Guatemala, El Salvador and Costa Rica + have more on the way from other parts of the world too – EXCITING! This arrival of many, many coffees means lots of work for us here in Stafford from offloading all the bags by hand (thankfully only for the 2 that arrived not on pallets!) to getting them onto the website for you to enjoy.

We’re working hard to get them to you as soon as we can and the first wave of new coffees has already gone live, with more from El Salvador and Kenya due to appear over the next few days too. Here’s a quick update on the new coffees that have gone from HGV to website so far this shipping container season…

ARBAR Finca Manantial Red HoneyLourdes de Naranjo, Western Valley, Costa RicaMelon, lime, lemongrassIn the cup expect to be refreshed. It kicks off with honeydew melon and watermelon, with a squeeze of lime juice over the top. Throw into that a shoulder of pomegranate and an elbow of lemongrass before it gets to a sweet fruit finish and aftertaste. Super complex and delicious.https://www.hasbean.co.uk/products/costa-rica-arbar-finca-manantial-rh
£8.00 for 250g, £30.40 for 1kg

Vista al Valle Finca La Casa Yellow HoneyNaranjo de Alajuela, Western Valley, Costa RiceLime cordial, malt, sultanaIn the cup expect lime cordial, but with a malty sweetness. That malty sweetness grows as it cools and brings a dried fruit flavour to the finish that reminds me of sultanas.https://www.hasbean.co.uk/products/costa-rica-vista-al-valle-finca-la-casa-yh
£7.50 for 250g, £28.50 for 1kg

Finca Limoncillo Funky Natural Red PacamaraMatagalpa, Yasica Norte, NicaraguaMorello cherry, yoghurt, funky!In the cup expect an up front dose of sour Morello cherries. It’s in your face all the way through to the aftertaste, but there’s also a creamy, yoghurt like body and sweetness that comes in to balance it all out.https://www.hasbean.co.uk/products/nicaragua-limoncillo-fn-red-pacamara
£8.50 for 250g, £32.30 for 1kg

A bunch of new coffees have recently gone onto the website and I reeeeally want to let you know they’re there as good golly gosh you should be drinking them!

Finca Las Alasitas Washed CaturraColonia Bolinda, Caranavi, BoliviaTreacle, gloopy, dark chocolate cookieIn the cup this reminds me of a melted dark chocolate cookie. It’s got great texture – thick and gloopy – with a mix of dark chocolate and treacle sweetness, before a shoulder of biscuit on the finish.https://www.hasbean.co.uk/products/bolivia-finca-las-alasitas-washed-caturra
£8.00 for 250g, £30.40 for 1kg

Finca Las Alasitas Natural GeishaColonia Bolinda, Caranavi, BoliviaTropical fruit juice, champagne, floralIn the cup you have to ask yourself a question, have you ever had the 5 Alive? It’s a mixture of tropical fruit juices. Well – think that but add champagne and a bouquet of flowers, and you have this coffee.https://www.hasbean.co.uk/products/bolivia-finca-las-alasitas-natural-geisha
£15.00 for 250g, £57.00 for 1kg.

Wildcard Blend: Worth The Wait50% Costa Rica Don Mayo Finca La Loma Yellow Honey50% Guatemala Finca La Soledad Cold Fermentation Washed CatuaiPeach squash, white sugar, brown sugar, chocolate, sweetThis blend is all about the sweetness! It starts with peach squash, then veers into white sugar before the brown sugar takes over on the finish. There’s a subtle chocolate on the aftertaste that will bring you back for another glug too.https://www.hasbean.co.uk/products/wild … h-the-wait
£7.50 for 250g, £28.50 for 1kg

Both my self and Sonali are going on tour. Sonali is our Field operative for wholesale, and is hugely talented and uber coffee professional, will be kicking of the tour in London at The Gentleman Baristas this week in the first of the series Marco meets

Marco Meets is a series of events that aims to connect local baristas and tea/coffee professionals with well-known figures from the specialty tea and coffee industries.

A different speaker at each event will share their advice, insights and predictions. Designed as a meeting of minds, each event will be an interactive exchange of knowledge and skills for those working in the tea and coffee industries.

After complimentary food and drinks attendees can engage with the speakers, take part in brewing demonstrations and of course – taste some delicious coffees.

Sonali will be sharing her learnings and advice on how to make a career in coffee. She will be sharing how to develop your careers and coffee business whilst always focusing on quality and creativity.

Following this I will be in Dubai, talking about the the start to finish to what goes into choosing a champions’ coffee. From my experience of working with two f world barista champions and multiple semi and finalist competitors, we will be drilling down what it takes to find the coffee of champions.
I will be leading this event and will deliver his talks, engage in a discussion with our host and then open up questions to the floor. After the talk there will be a chance to sample some delicious Has Bean coffee paired with local food, I may even sneak some books across to sign if you want (did I mention I’m a published author)